Down & Dirty in the kitchen with London Saint James #DownandDirty #D&D @romancerebels69 @LSJRomance

Today we have fellow Down & Dirty anthology author, London Saint James, here to share one of her favorite recipes, as well as her story, Destiny Happened.



When it comes to luck in love, well…let’s just say I had none. That is, until the day I kissed a stranger.

Destiny Happened Blurb:

Of course, I noticed Mr. Shirtless. With a bod like his, who wouldn’t? But his hot-factor didn’t matter. What did? My asshat ex and the need to make him jealous. So, I strolled up to the panty-melting stranger as though I knew him and laid one on him, hoping said asshat would see I’d moved on just fine without him. Only, he never saw me kissing another man.

I spotted her—honey-blonde hair gleaming in the sun as she came my way. I’d flirt. Smile. Maybe get her number. I sure the hell didn’t expect her to toss her arms around my neck, mashing her body against mine, and kiss the ever-loving shit out of me. Then, she stopped. Stepped back. Blushed. Whispered “Sorry” and blended into the crowd.
I never got her name that day. Or her number. However, fate had other plans and Destiny happened…again.



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Recipe Intro:

I will confess. I am a chocolate lover. Yes, I love the stuff. And you know what? I happened to catch a man—or maybe he caught me *Wink*—who loves to indulge me. Soon after we first met, he made me a chocolate pie from one of his grandmother’s recipes. I knew then he was a keeper.  


Deliciously Decadent Chocolate Pie


Makes Two Pies 

  • 2 pre-made pie shells (this saves time but for those of you who love to bake, feel free to make the pie shells from scratch)
  • 2 cups of white sugar
  • 2 heaping tablespoons of self rising flour
  • 1 pinch of salt
  • 1/3 cup of Hershey’s Cocoa
  • 4 egg yolks
  • 4 cups of whole milk
  • 1/2 teaspoon of vanilla
  • 1 stick of butter
  • 1 large tub of Cool Whip topping


  1. Pre-bake the pies shells in your oven until golden brown and flakey then let them cool.
  2. In a large bowl mix all the dry ingredients together, white sugar, self rising flour, salt, and cocoa. Blend well.
  3. In a large sauce pan mix the eggs yolks, the whole milk, the vanilla, and the butter together. Add all of the dry ingredients once the better melts completely into the liquid ingredients. Stir well over a medium heat.  Do not let the mixture stand without continuous stirring until the contents becomes thick.
  4. Once the pie filling has reached a thick, chocolaty consistency, pour the filling into the pre-made, pre-backed pie shells.
  5. Let the pies cool. Once the pies are cool, add Cool Whip to cover the top of the pies. Then serve, and enjoy.


Author Bio:

London Saint James has lived in many places, but never felt “at home” until she met the real-life man of her dreams and settled down in the beautiful Smoky Mountains of Tennessee. London lives with her husband and their fat cat who thinks he owns them.

As an award-winning, international bestselling author, London is living her childhood dream. She knew all the scribbling she did, that big imagination of hers, and all those clamoring characters running around in her head would pay off someday.

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Down & Dirty in the kitchen with Sarah Marsh #DownandDirty #D&D @romancerebels69

Hi there everyone! My newest anthology project is the Down & Dirty collection, which features 22 original stories all about blue collar heroes and the ladies who appreciate a man who isn’t afraid to get his hands dirty. 😉

My story, Sweet Addiction is about a pastry chef who wins over sexy rancher. I have more than a couple scenes that revolve around the delicious creations she makes, so I thought it would be a fun way to promote this set by having some of my fellow Down & Dirty authors share their favorite recipes with you!


Sasha has what Declan needs to take care of his sweet tooth, and any other hungers …if she can only find the courage to show it.

Sweet Addictions Blurb:

The opportunity to build her own future and start over is exactly what Sasha needs. Moving to the small town of Digby to open up a pastry shop is more than enough to make her happy, or so she thought. What she wasn’t counting on was the sexy rancher that seems to have quite an interest in her, for far more than her baking skills.

Sasha has exactly what Declan needs to take care of his sweet tooth, and any other hungers that may arise…if she has the courage to show it. He’s figured out that Sasha is gun shy when it comes to men, but with some patience, he hopes to sneak past her walls and show her that he’s in it for more than just dessert. When his past comes calling, will Sasha open up and trust him, or will she shut her heart down for good?

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Recipe Intro:

I actually used to be a pastry chef and one of my most favorite things to make because its so incredibly versatile is choux paste. For those of who are wondering what the heck choux paste is… this is the dough that cream puffs and eclairs are made of. You can also use it to make so many other things, from desserts to appetisers, it really is one of the building blocks to French pastries. 



Choux Paste (Pate a choux)

Yield: 3 cups of raw dough


2 cups fresh eggs (approx 9 large eggs, lightly mixed with a fork)

1 cup water

1 cup milk

1.5 tsp salt

2 tsp sugar (or more if you like)

½ lb butter

2 cups flour


Bring water, milk, butter, sugar and salt to a boil, reduce heat to low. Stir in flour with a wooden spoon until dough starts to come away from the sides of the pot. Transfer dough to a mixer.

Mix dough on med speed until it cools a bit, then slow it down and begin to add the eggs. You want to add the eggs until the dough is smooth, but still firm enough to pipe. If you take off the mixer paddle and flip it over, the dough should hold its peak, but the tip still soft enough to bend back to the paddle. It will usually take almost all the eggs, depending on the humidity and the heat it was cooked at.

Put your dough in a piping bag; if there is still choux left in the bowl be sure to cover it with a wet rag so it does not dry out. Then pipe the required shapes onto parchment for profiterole, éclair, St. Honore, etc. Brush with egg wash before baking and bake at 375 degrees F for the first 10 minutes.


After the first 10 minutes, turn the oven down to 350 degrees F and bake until golden brown and fully cooked.

Remove from oven and cool.

You can then store in a container, freeze or fill  right away.

Filling options:

The sky’s the limit for filling these little bites of paradise, classic things like pastry cream, whipped cream are always delicious. Myself I really love using chocolate mousse, ice cream and even giving them a savory twist for an appetiser by using a ham or chicken mousse as well.


Author Bio:

Sarah Marsh was born in British Columbia, she’s only recently began her writing career finding it the perfect outlet for taking the edge off a nine to five job. She’s a science fiction and romance junkie and when her imagination started to take the characters she’d read about even further in their adventures she decided to try writing something of her own.

Her biggest weaknesses are animals of any kind…she even loves the ones that wake you up at four in the morning because they can almost see the bottom of their food dish. When it comes to life in general she’s a big believer that laughter is the best medicine and that there’s no such thing as too much love, which is why she’s such a sucker for a happy ending.



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